gluten free/ vegan

Tangy Tahini Drizzle

DSC_0248.JPGDSC_0251.JPGDSC_0246.JPG

mmm mm mmm!!! i’m not an avid sauce maker. by the time i usually finish making a dish i’m so eager to dig in that gathering ingredients and following instructions for a seemingly measly topping is too much to ask. until yesterday, homemade sauces fell under the “too fancy for me to bother with” umbrella; homemade gravy and mayonnaise were the stuff of my dreams. it was approaching lunch time when i remembered the awkward amount of tahini left in the pantry (too little for a batch of hummus). tahini drizzles of some kind have always accompanied my falafels at restaurants, so (upon learning how quick and easy this sauce was) i figured i ought to have a go at it.

this tahini sauce pairs perfectly with borderline over-cooked, insanely gooey sweet potatoes. i don’t know about you, but i gouge the readiness of my baking sweet potatoes by whether or not they’re bubbling and oozing their caramely insides. 200 celsius for 30-35 minutes usually does the trick (if they’re cut into wedges first). i added a sizable amount of garlic and lemon juice to the dressing, so if your taste buds aren’t very zingy tolerant i suggest changing up the ingredient amounts a little (or a lot!!)

ingredients~
(enough sauce for 2 small-medium sweet potatoes)
1/4 cup tahini
juice of 1/2 medium lemon
1 medium-large garlic clove (finely chopped)
Generous pinch of salt (add to taste)

instructions~
1. mash chopped garlic in mortar and pestle until pulpy
2. stir together garlic and tahini, adding lemon juice one spoonful at a time to taste
3. drizzle over sweet potato and top with sesame seeds, pepper, and salt.

You Might Also Like

No Comments

Leave a Reply